Shortbread Jam Drop Collagen Cookies

 

Shortbread lovers rejoice. Boy oh boy, is this one deliciously good snack, and a great way to enjoy our Collagen Protein Cashew Shortbread Bars.  These Shortbread Jam Drop Collagen Cookies are low-carb, protein-rich, and free from gluten, dairy and refined sugars. We hope you love these cookies, as much as we do!

RECIPE: 

Makes 10 cookies

Ingredients

Cookies

3 x Collagen Protein Cashew Shortbread Bars (crumbled in your hands)

1 1/2 cups almond meal

1/2 cup tapioca flour 

1/4 cup coconut oil, melted

1/4 cup hulled tahini

1 tsp ground cinnamon 

pinch of sea salt

Raspberry Jam

1/2 cup chia seeds

2 cups frozen raspberries

Method

1. Pre-heat oven to 180 °C degrees fan-forced and line a baking tray with baking paper. 
2. Add all the cookie ingredients to a medium bowl, and stir to combine. 
3. Scoop 1 tbsp of mixture into your hands, roll into a ball and place onto the lined baking tray. Repeat this step until you have used all of the mixture 
4. To make the jam, place the raspberries in a small saucepan over a medium heat. Once defrosted, take them off the heat and stir through the chia seeds. 
5. Gently place your thumb into the middle of each cookie to create enough room for the raspberry jam. Now gently press down on the cookie to flatten.
6. Carefully spoon 1-2 tsp of jam into the middle of each cookie.
7. Place cookies in the oven, and bake for 10-12 minutes, until the edges are lightly golden brown. 
8. Allow to cool for at least 20 minutes before devouring.

*Store in an airtight container in the fridge for up to 5 days.

We'd love to hear what you think of this recipe. Comment below!